Recipe

Veggie Tostada Towers

April 08, 2016
makes 4 servings
prep time 15 min
cook time 10 min

Ingredients

  • 12 (6-inch) corn tortillas
  • 1 1/2 teaspoon olive oil
  • 2 medium zucchinis, chopped
  • 2 plum tomatoes, chopped
  • 1 medium red onion, chopped
  • 1 each green and red bell pepper, chopped
  • 2 jalapeno peppers, with seeds, mince
  • 1 cup frozen corn kernels, thawed
  • 4 scallions, green and white parts, minced
  • 1/4 cup chopped cilantro (plus 4 sprigs for garnish)
  • 1/2 teaspoon salt
  • 1 1/2 cups grated Cabot 50% Light Jalapeño Cheddar cheese
  • 1/4 cup Cabot No Fat Sour Cream

Instructions

Preheat oven to 375 degrees Fahrenheit. Place corn tortillas on baking sheets. Bake for 10 minutes or until crisp. Meanwhile, heat a large, nonstick pan over medium-high heat. Add oil. Once hot, sauté zucchini, tomatoes, onion, peppers, corn and scallion for 4 minutes. Drain excess liquids through a mesh strainer. Return vegetables to pan. Stir in cilantro and salt. Onto each of 4 baked tortillas, sprinkle 3 tablespoons of the cheese and 1/8 of vegetable mixture. Top each with another baked tortilla. Sprinkle with the remaining cheese and vegetable mixture. Top with remaining baked tortillas. Serve each "tower" with 1 tablespoon sour cream, and if desired, fresh cilantro.

Timesaving tip: Chop veggies in advance and refrigerate up to 3 days.

Veggie Tostada Towers

PT15M PT10M PT25M Serves 4 Ingredients: 12 (6-inch) corn tortillas, 1 1/2 teaspoon olive oil, 2 medium zucchinis, chopped, 2 plum tomatoes, chopped, 1 medium red onion, chopped, 1 each green and red bell pepper, chopped, 2 jalapeno peppers, with seeds, mince, 1 cup frozen corn kernels, thawed, 4 scallions, green and white parts, minced, 1/4 cup chopped cilantro (plus 4 sprigs for garnish), 1/2 teaspoon salt, 1 1/2 cups grated Cabot 50% Light Jalapeño Cheddar cheese, 1/4 cup Cabot No Fat Sour Cream,

nutritional facts

Per serving

Calories 452

Total Fat 12 g

Saturated Fat 5 g

Cholesterol 25 mg

Sodium 690 mg

Total Carbohydrate 66 g

Protein 20 g

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